Pineapple Icebox Pudding Recipes

PINEAPPLE ICEBOX DESSERT

Steps:

• Preheat the oven to 300.
• Crush your graham crackers until they are fine crumbs (a food processor will help).
• Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
• Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
• Bake at 300 for 8-10 minutes.
• Remove from the oven and allow it to cool completely.
• In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
• Slowly add powdered sugar, while still mixing.
• Add one heaping spoon of the crushed pineapple and mix well.
• Spread mixture over the crust.
• In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
• Spread the pineapple cool whip mixture over the top of the cream cheese layer.
• Top with the remaining 1/2 cup of the graham cracker mixture.
• Refrigerate overnight, or for 4-6 hours minimum.
• Serve chilled.

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

PINEAPPLE ICEBOX PUDDING

Steps:

• Mix together eggs, sugar, butter, and beat until light.
• Crumble 2/3 of the vanilla wafters in the bottom of a 9x13 pan.
• Spread mixture evenly over top of cookie crumbs.
• Add pineapple, then cream, then nuts, and cover with remaining vanilla wafters.
• Cover and chill to allow flavors to blend before serving.
• Remove 30 minutes before serving.

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

ICE BOX CAKE II

Steps:

• Line one 9x13 inch baking pan with the graham cracker or vanilla wafer crumbs. Reserve a few crumbs as a garnish for the top.
• Drain the pineapple, saving the juice. Melt the marshmallows in the pineapple juice over low heat. Once melted set aside to cool.
• Cut up the bananas into chunks. Mix the bananas, chopped nuts, and crushed pineapple into the cooled marshmallow mixture.
• Fold the fruit mixture into the whipped cream. Spoon batter into the graham cracker or vanilla wafer lined pan. Sprinkle the reserved crumbs on top. Chill well before serving. Makes about 12 to 18 servings.

PINEAPPLE ICEBOX DESSERT

Steps:

• Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
• Drain pineapple, reserving 1/4 cup juice.
• Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
• Cover and refrigerate overnight. To serve cut into squares.